Two loaded baked sweet potato halves tucked with crispy bacon, gooey melted cheese, and a perfectly cooked egg — it’s the kind of breakfast that feels indulgent without being complicated. This breakfast sweet potatoes recipe turns humble spuds into a savory morning feast that works for lazy weekends, batch baking for weekday breakfasts, or a crowd-pleasing brunch. If you like contrast in texture and sweet-meets-salty flavors, these will quickly become a go-to. For a sweeter morning side, try pairing with cinnamon swirl pancakes for a full brunch spread.
Why you’ll love this dish
There’s something satisfying about using food that’s good for you — fiber-rich baked sweet potatoes — and turning them into a breakfast that feels celebratory. This recipe hits savory, salty, creamy, and slightly sweet notes without requiring fancy techniques. It’s also flexible: swap cheese, use turkey bacon, or make it vegetarian by skipping bacon and adding sautéed mushrooms or spinach.
"We made these for Sunday brunch — everyone loved the crunchy bacon and the runny yolk tucked into sweet potato flesh. Easy to scale and fantastic leftovers." — home cook review
Perfect occasions: a family brunch, a cozy solo weekend breakfast, or meal-prep for busy mornings. It’s budget-friendly and kid-approved if you cut the yolks for little ones.
How this recipe comes together
This is a two-step oven-first recipe: roast the sweet potatoes until tender, then hollow and fill them with savory toppings before a short return to the oven to melt the cheese. Meanwhile, you’ll crisp bacon on the stovetop and cook the eggs—either sunny-side-up for that runny yolk or scrambled for easy eating. The process is forgiving and great for cooks of all levels.
- Roast sweet potatoes whole for concentrated sweetness and easy handling.
- Crisp bacon separately so it stays crunchy when folded into the warm potato.
- Fry or scramble eggs in the same skillet to pick up bacon flavor.
- Fill potato boats, top with cheese, and briefly bake to melt everything into place.
What you’ll need
- 2 large sweet potatoes (peeled not necessary; choose evenly sized).
- 4 slices of bacon (regular or thick-cut).
- 4 eggs.
- 1 cup shredded cheese (cheddar recommended; Monterey Jack, pepper jack, or a sharp Colby work well).
- Salt and pepper to taste.
- Chives or green onions, thinly sliced, for garnish (optional).
Tip: For a different texture and color, try purple varieties — if you’re curious about them, read about Murasaki sweet potatoes to learn their flavor and uses. You can also substitute turkey bacon, use pre-cooked chicken sausage, or swap eggs for a soft scrambled tofu for a vegetarian option.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Arrange a rack in the center.
- Wash the sweet potatoes and pat dry. Pierce each potato several times with a fork so steam can escape.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake 45–60 minutes until a knife slides in easily and the flesh is soft.
- While the potatoes roast, heat a skillet over medium heat. Add bacon and cook until crispy, turning as needed. Transfer bacon to a paper towel, then crumble or chop when cool.
- In the same skillet (use the bacon fat for flavor or wipe it out for less grease), cook the eggs to your preference: sunny-side-up with a runny yolk, over-easy, or scrambled. Season lightly with salt and pepper.
- Once potatoes are tender, remove from oven and let cool 5 minutes so they’re easier to handle. Slice lengthwise and scoop a little flesh from each half to make room for the filling (reserve scooped flesh to mix back in if you like).
- Divide bacon and eggs among the potato halves. Top each with shredded cheese.
- Return the filled potatoes to the oven for 5–10 minutes, until cheese melts and the filling is warmed through.
- Finish with a pinch of salt and pepper and sprinkle chopped chives or green onions before serving.
Best ways to enjoy it
Serve these potato boats straight from the oven while the cheese is molten and the yolks are fresh for dipping. Pairings and plating ideas:
- A simple green salad with lemon vinaigrette cuts through the richness.
- Toasted sourdough or buttered English muffins if you want bread alongside.
- For brunch spreads, set out hot sauce, salsa, and extra chopped herbs so guests can customize.
- Make sliders: scoop potato and filling onto toasted halves for a hand-held brunch sandwich.
Storage and reheating tips
- Refrigerate: Store cooled, assembled or deconstructed (separate potatoes and toppings) in an airtight container for up to 3–4 days.
- Freeze: You can freeze plain baked potato halves (no eggs or un-melted cheese) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat from refrigerated: Microwave on medium power for 1–2 minutes, then finish under the broiler for 1–2 minutes to re-crisp the top. For best texture, reheat in a 350°F (175°C) oven for 10–12 minutes.
- Reheat frozen: Thaw overnight, then bake at 350°F (175°C) until heated through, about 15–20 minutes.
Food safety note: If you pre-cook and store eggs, consume within 3–4 days. Reheat to steaming hot (165°F / 74°C) before serving.
Pro chef tips
- Pick evenly sized sweet potatoes so they finish cooking at the same time.
- Poke potatoes and bake directly on the oven rack for drier, more caramelized skin; use a sheet to catch drips.
- If you want a runnier yolk but worry about egg safety for guests, use pasteurized eggs.
- To save time: bake potatoes ahead and refrigerate. Refill and bake for 10 minutes when ready to serve.
- For crispier bacon: finish it in a 400°F oven on a rack over a sheet pan — it renders fat evenly.
- When scooping potato flesh, leave a sturdy border so halves hold their shape.
Creative twists
- Southwestern: add black beans, salsa, and pepper jack; finish with avocado and cilantro.
- Mediterranean: swap bacon for diced roasted red pepper and use feta plus chopped olives.
- Veggie-forward: omit bacon; sauté spinach, mushrooms, and onions; add goat cheese.
- Breakfast-for-dinner: top with pulled pork or chorizo and serve with a fried egg.
- Make it sweet: for a brunch mashup, sprinkle a touch of maple syrup and smoked paprika for a sweet-smoky finish.
Common questions
Q: How long does this take start to finish?
A: Plan on 60–75 minutes total. Active prep is about 15–20 minutes; most time is the 45–60 minutes baking the potatoes.
Q: Can I make these ahead for a party?
A: Yes. Bake and cool the potatoes a day ahead. Store refrigerated. Rewarm, fill, and bake 10 minutes before serving so cheese is melted and eggs are fresh.
Q: What if I want to skip bacon?
A: Use smoked paprika for a smoky note, or add sautéed mushrooms, caramelized onions, or pre-cooked vegetarian bacon. For protein, shredded chicken or crumbled tofu are good swaps.
Q: Are these suitable for kids?
A: Definitely—use scrambled eggs and cook yolks through if necessary. Cut into smaller portions for little hands.
Q: Can I use a microwave to cook the sweet potatoes faster?
A: Yes. Microwave each potato 6–10 minutes (turn halfway), then finish in a 400°F oven 10–15 minutes to develop a roasted texture. Microwaving speeds things but won’t brown the skin as the oven does.
Q: How can I make this lower in calories?
A: Use turkey bacon, reduce the cheese to 1/2 cup, and use just one egg per two halves or swap for egg whites. Loading up on herbs and veggies adds volume with fewer calories.
If you have other adaptations you’re curious about — vegetarian protein swaps, kid-friendly plating, or making these for a big crowd — ask and I’ll tailor ideas to your needs.
Loaded Baked Sweet Potatoes
Ingredients
Sweet Potatoes
- 2 large large sweet potatoes Peeled not necessary; choose evenly sized.
Bacon and Eggs
- 4 slices slices of bacon Regular or thick-cut.
- 4 pieces eggs Cook to preference: sunny-side-up or scrambled.
Cheese
- 1 cup shredded cheese Cheddar recommended; Monterey Jack, pepper jack, or sharp Colby work well.
Seasoning and Garnishes
- to taste salt
- to taste pepper
- optional chives or green onions Thinly sliced for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and arrange a rack in the center.
- Wash and dry the sweet potatoes. Pierce each several times with a fork.
- Place the sweet potatoes on the oven rack or a baking sheet and bake 45-60 minutes until tender.
Cooking
- While potatoes roast, heat a skillet over medium heat and cook bacon until crispy. Transfer to a paper towel and crumble when cool.
- In the same skillet, cook the eggs to preference and season lightly with salt and pepper.
- Once potatoes are tender, let cool for 5 minutes. Slice them lengthwise and scoop out some flesh to make room for filling.
- Divide bacon and eggs among the potato halves, then top each with cheese.
- Return the filled potatoes to the oven for 5-10 minutes until cheese is melted.
- Finish with a pinch of salt and pepper, and garnish with chives or green onions before serving.